Food and water safety

Food and water borne illness are common problems for travellers. Making good food and water choices help prevent these. Vaccination may be recommended to prevent some diseases such as Cholera or Hepatitis A .

Who is at higher risk - Children, elderly, immunocompromised and those with other certain medical conditions

Traveller’s diarrhoea - Management might help prevent serious illness and minimise symptoms. See our separate section.

Hand hygiene -wash hands after the toilet and before eating and drinking. Writing as someone who spent a week in hospital after not doing this (had been staying in a mud hut to be fair), good hand hygiene is highly recommended.

Food hygiene

Food to avoid

Uncooked vegetables, salad and fruit unless peeled

Undercooked or raw fish, meat and shellfish

Unpasteurised diary products like cheese, ice cream, yoghurt and milk

Food left uncovered in warm environments like buffets

Street food unless cooked thoroughly in front of you, served hot with clean crockery

Drinks precautions

Safe drinks bottled water/carbonated drinks with an intact seal, boiled water drinks

Avoid water not boiled or treated, including ice and water for cleaning teeth and bottles with open seals

Water disinfectants or filters      Take enough for the duration of your trip (See water purification)

Vaccines - f

ood and water

borne disease

You may need

Cholera – Two doses you drink

Hepatitis A – 1 vaccine and 1 booster 6-12 months later.

Polio – Booster every 10 years (ensuring 5 x childhood vaccines)

Typhoid – 1 vaccine every 3 years

References and further information

https://travelhealthpro.org.uk/factsheet/44/food-and-water-hygiene